José Ramón Bustamante Ogando

Chef José Ramón Bustamante Ogando's culinary philosophy at El Serbal is deeply rooted in "cocina de mercado," emphasizing the meticulous sourcing and use of the freshest seasonal and local ingredients, particularly those from the Cantabrian region. He approaches these pristine products with a discerning eye and a commitment to showcasing their inherent quality and natural flavors. His overarching vision is to elevate this market-driven foundation by introducing "toques de autor" – distinctive, personal, and innovative creative elements that open "new horizons" for the diner. This artistic intervention transforms traditional ingredients into sophisticated and memorable dishes. His background, including prestigious stages at culinary temples like El Celler de Can Roca and Quique Dacosta, suggests a profound mastery of advanced techniques and a contemporary approach to flavor and presentation, which he skillfully integrates to craft structured degustation menus that provide a comprehensive and refined gastronomic journey, honoring tradition while embracing modern creativity. Chef José Ramón Bustamante Ogando's signature approach is a sophisticated blend of technical precision and creative interpretation, drawing heavily from his experience in some of Spain's most esteemed kitchens and his tenure as a culinary professor. His style integrates foundational culinary techniques with an innovative vision, evident in his adventurous flavor pairings and meticulous plating. He masterfully transforms "cocina de mercado" into "platos con toques de autor," demonstrating a profound respect for ingredients while pushing culinary boundaries. His artistry is exemplified by legendary signature dishes such as the vibrant "Bocarte con sopa de maíz y lima," the intricately layered "Cigala sobre canelón de nabo relleno de secreto ibérico," and his refined "Versión del cocido montañés," which reinterprets a regional classic. He also embraces global influences, as seen in the perfectly cooked "Tronco de rape emparrillado con salsa thailandesa." Further illustrating his daring combinations and technical skill are dishes like the complex "Berenjena con te negro y anguila ahumada," the precise "Presa ibérica lacada con carbón," and a modern dessert offering, "Helado de queso sobre tierra de frutos secos." Chef Bustamante focuses on creating dynamic and memorable dining experiences through elegant preparations that highlight and transform pristine ingredients.

Career

• Jefe de cocina at El Serbal, Santander
• Sous Chef at Restaurante Garum, Ciudad de México
• Profesor at CESSA Universidad, Ciudad de México
• Chef (Pop up + Catering) at Piloncillo Mx, Ciudad de México
• Stager at El Celler de Can Roca, Girona
• Stager at Quique Dacosta
• Stager at El Serbal, Santander

Mentored by El Celler de Can Roca, Quique Dacosta.